Mughlai Potatoes

You Need
small potatoes 10-12 nos.
Cloves 4 nos.
Poppy seeds 2-3 tsp.
Green cardamoms 2 nos.
Green chilies 2 nos.
Fresh root ginger,grated 1 cm./ ½"
Garlic 3 cloves
Natural yogurt 150 ml.
Ghee 50 gms.
Grated onions 2 nos.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Chili powder 1 tsp.
Turmeric ¼ tsp.
Water 450 ml.
Peas 100 gms.
Single cream 2 tbsp.
Sugar ½ tsp.
Salt To taste

1. Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail
stick/toothpick. Soak in cold water for about 10 minutes.
2. Grind the cloves, poppy seeds, cardamoms, chilies, ginger and garlic to a
paste.
3. Drain the potatoes, then mix them with the Curd/Yogurt, paste and salt. Allow
to stand for 1 hour.
4. Melt the Ghee in a heavy-based saucepan and fry the grated onion in it for a
few minutes. Add the coriander, cumin, chili powder and turmeric.Continue to fry
for 2-3 minutes.
5. Stir in the potato mixture and water, heat to simmering point and cook,
uncovered, until the potatoes are tender. This should take about 15-20 minutes.
6. Add the peas, cream and sugar, stir well and cook for a few minutes until the
peas are tender, then serve hot.
Note: If you like, you can first fry the potatoes in ghee until golden brown all over.